Pink stuffed eggs
Instructions
Put to firm up the eggs, causing them to cook for 10 minutes from the beginning of the boil for exactly then raffreddatele under running water and Peel.
Put soaked in cold water the isinglass.
Place to warm up the milk.
In a saucepan, mix the flour with the butter and then softened this roux with the hot milk in which you have dissolved isinglass, well squeezed out of the water.
Bring the sauce to the fire, paint the mask with half a spoonful of paprika, add salt and let simmer for 5-6 minutes, stirring continuously.
Turn off and let cool.
Cut the eggs in half lengthwise and svuotatele the egg yolks while retaining the egg whites.
Passed to the yolks firm electric food processor along with the drained tuna conservation and oil collect the proceeds in a bowl.
Insaporitelo with a pinch of salt and a generous splash of Worcester.
Put the mixture into a pastry cloth pouch, with a smooth nozzle, and let it come out in big clumps by filling the egg whites.
Place on a wire rack, placed on a platter, and cover thoroughly with the sauce when it will be cold enough and begin to pull.
Place the pink eggs on a plate: garnish each with a teaspoon of salmon eggs and 2 threads of chives and serve, decorating the plate.
Ingredients and dosing for 6 persons
- 6 eggs
- 170 g of tuna in olive oil
- 1 splash of worcester sauce
- Chives
- 1 jar of salmon roe
- For the pink sauce:
- 300 g of milk
- 20 g of white flour
- 20 g of butter
- 6 g of isinglass
- 1/2 tablespoon of sweet paprika
- Salt